On the weekend I looked after a friend’s house, it was so peaceful and such a wonderful place to have some rest and relaxation, if you don’t count the feeding the cats, chickens, ducks, guinea fowl, horses, peacocks and guinea pig! Anyway if you want to get away there is always some draw backs 🙂 But they have such a lovely pool area and BBQ that I invited a few friends over for a BBQ…

Well you know there is always left overs, I tried to be very clever and not make too much food, and I pretty much succeeded in all but the meat department (Cam and Nicki went home with the left over potato bake and sausages).

Fantastic way to use up left of steak!

So tonight I though I need to use up the left over steak, I wanted something light and fresh and all I could think of was Thai Beef Salad.

I have made, tweaked and changed this dressing (it is the most important part of the salad) many times, but I think that I have it just about right for my palate! If you want it hotter add a hot sauce to the mix, I do often as I like a bit of heat! It makes enough dressing for 4 salads as whole meals, or you could easily spread it out for more… The recipe is very easily doubled so it can feed a lot more and is very easy to make.

Ingredients – Dressing

3 Cloves of Garlic

50ml (g) Grapeseed Oil

25ml (g) Fish Sauce

25ml (g) Soya Sauce (I use Tamari)

25ml (g) Peanut Oil

50g Chilli Jam (see recipe below or use sweet chilli sauce)

10ml (g) Sesame Oil

50ml (g) White Wine Vinegar

Ingredients – Salad

600 – 1000g of Cooked Rump Steak

Mixed Lettuce

4 Green Shallots

Fresh Bean Shoots

1 red capsicum

1 – 2 Lebanese Cucumbers

1 Bunch Coriander, leaves only (if you don’t like coriander use parsley)

Large Red Chilli (optional)

Crushed Peanuts (optional)

Fried Onions*

* you can find fried onions in the supermarket now but easy to get at you local asian store. You could also add some crushed peanuts as well, it just much tastier with a bit of textural crunch to it.

Method – Dressing

1. Crush garlic into a small saucepan and place in grapeseed oil and sauté until tender.

2. Remove from heat and place all the ingredients into the saucepan and whisk until well combined and ingredients is emulsified.

3. Pour dressing over cut meat to marinate while you get the salad ingredients together.

Method – Salad

1. Place finely chop shallots, and chilli (optional) roughly chop lettuce, capsicum and cucumbers, bean shoots and coriander leaves into a large bowl and toss well.

2. Gently place marinated meat onto the tossed salad and garnish with crushed peanuts and or fried onions. you could spoon a bit more of the dressing over the rest of the salad if you like or leave some for another meal!

3. Serve… you can serve this individually or on a large platter…

THERMOMIX METHOD

1. Place garlic into mixing bowl and add grapeseed oil and sauté 3 minutes/Varoma/speed 1.

2. Place all other ingredients into the mixing bowl and mix 15 seconds/speed 5.

3. Pour dressing over cut meat to marinate while you get the salad ingredients together.

4. Make up salad ingredients as per conventional method.

The fried onions give it an extra crunch.

If you have an allergy to peanuts, just substitute the peanut oil for another oil you can eat! I you don’t like beef, you could also use left over BBQ chicken, or cooked chicken and it tastes just as nice.

I tend to make this dressing for me and put it in a glad jar in the fridge, tonight I decided (as I had too much meat for just one meal) to leave the meat in the dressing in the fridge for tomorrows lunch, so I think it will be even better tomorrow, I will just have to warm it up a little to take the fridge chill off!

I thought I should also let you know that apart from the capsicum and bean shoots the rest of the salad stuff, cam from my garden, so a very cheap meal for me as I also had all the other ingredients in the cupboard already! growing a little herb garden with some lettuce, shallots and chillies can save you heaps of money and everything is always fresh!

So I hope that you like my version of this tasty dish, let me know what you think!

Enjoy Irresponsibly!

Liz xx

Chilli Jam (Thermomix Method Included)

Growing Herbs

Quinoa and Corn Salad with Cucumber dressing (Thermomix Method Included)

Sweet Potato Salad with Baked Philly Cheese

Brown Rice Salad (Thermomix Method Included)

Elizabeth Connolly

subscribe to receive 3 FREE eBooks

I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.